OK. You’re going to think I’m crazy with this Butterfinger kick I’m on. I mean, I just published Butterfinger Chocolate Chip Cookies. And now I’m turning it into a cake. What am I obsessed or something? Actually, I do this sometimes. I fall in love with an ingredient and then I want to make it 50 different ways. Right now, my ingredient of the moment is the Chick-O-Stick. Do you know what those are? It’s sort of like a Butterfinger candy bar except without the chocolate coating. That’s the non-vegan part of Butterfingers so Chick-O-Sticks are sort of like my accidentally vegan favorite ingredient. And it was my hubby’s birthday so I figured why not put it into a cake, right? And I’m seriously against drama in my life, but I find it works quite nicely in this Butterfinger Cookie Dough Chocolate Birthday Cake!
Birthdays are like big and bright floral dresses – I LOVE ’em on other people, but not so much on me. [Insert sheepish grin here]
I guess it’s because I love finding reasons to celebrate. Ways to make a day extra special…and birthdays do that quite nicely. Don’t you think?
There are a lot of special birthdays in April. Here are few: My hubby, Shawn. Our nieces, Brooke and Maria. Two of my cousins are celebrating birthdays: Linda and Melanie. And then there’s our good buddy James.
I bet a lot of you are celebrating your Birthday in April too! If your Birthday falls in April, then this birthday cake is for you too! Write your name in the comments below so I can wish you a happy birthday!
My goal is to do this every month so we can all celebrate Birthdays and experience some unique and delicious vegan birthday cakes! Do you see the advantage in this plan? I get to enjoy a different cake each month. Of course, you can too if you want to play along.
This layered chocolate cake includes butterfinger cookie dough layers, with a moist chocolate cake, creamy chocolate topping, and a peanut butter cream cheese frosting.
Oh, and candles. I mean, you can’t really have a birthday cake without candles. Right? My hubby didn’t really think it was necessary, but I insisted. Besides, we wanted to sing the song. You know…the birthday song. It goes perfectly with a little happy dance too.
So, happy birthday, Honey! And happy birthday Brooke! And Happy Birthday, Maria, Linda, Melanie, and James. And if you were so lucky as to be born in this month? Well, then happy birthday to YOU too!
- 1 cup dairy-free margarine
- ¼ cup cocoa powder I used dark chocolate cocoa powder
- 1 cup hot water
- 2 cups all-purpose unbleached flour
- 1½ cups sugar
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ cup soy buttermilk soy milk mixed with 1 teaspoon apple cider vinegar
- ½ cup vegan cream cheese
- 1 teaspoon vanilla
- 1 cup dairy-free margarine room temperature
- 1 cup brown sugar
- ½ cup sugar
- ½ cup peanut butter
- 1 teaspoon vanilla extract
- 2½ cups all purpose flour
- ½ teaspoon salt
- 1 -2 tablespoons soymilk
- 3 2 oz Chick-O-Sticks broken into small pieces
- 1 cup semi-sweet chocolate chips
- 1 dark chocolate candy bar
- 2 cups dairy-free semi sweet chocolate chips
- 1 cup soy milk
Heat your oven to 350F. Spray the bottom and sides of 3 evenly sized round cake pans with vegetable spray or use the tried and coating of shortening followed by a dusting of flour.
In a saucepan, melt the coconut spread over medium heat. Add the cocoa and stir until well combined. In a microwave-safe dish, heat the water until it’s good and hot. Add the hot water to the chocolate mixture, stir, and bring that mixture to a boil for 20-30 seconds. Then remove from heat.
In a mixing bowl, combine the flour, sugar, salt, and baking soda.
In a separate, smaller bowl combine the soy buttermilk, cream cheese, and vanilla and stir well. Set aside.
Now comes the fun part. Pour the hot chocolate mixture over the flour mixture and stir well. Then fold in the soy buttermilk mixture and stir until everything is well-combined. Pour the batter into your prepared cake pans. Bake for 20 minutes until a toothpick inserted in the middle of the cake comes out clean. Do not over bake!
Allow to cool for about 10 minutes in the pan and then remove from the pan and allow the cakes to cool completely on a wire rack.
In a mixing bowl use a mixer to combine margarine and sugars until fluffy, about 3 minutes. Add the peanut butter and vanilla and mix again until combined.
In a separate bowl combine the flour and salt. Stir until combined. Add the flour to the peanut butter mixture, using the mixer to combine.
Add the soy milk one tablespoon at a time until desired spreadability is reached. Stir in candy bar pieces and chocolate chips. Use a knife or grater to shred the chocolate bar. Stir until combined. Set as aide.
Place the chocolate chips in a microwave-safe bowl. Pour the soy milk over the chocolate chips and stir to make sure each piece is coated.
Heat in the microwave for 33 seconds. Remove from the oven and stir. Heat in 11 second increments until the chocolate chips are melted.
Place the margarine, cream cheese, and peanut butter in a bowl and stir until combined.
Add the powdered sugar and stir until combined. The frosting will be relatively thick so you can add the soy milk to help it smooth out a little bit.
To Assemble the Butterfinger Cookie Dough Chocolate Cake
Once the cakes have cooled, place one of them on your serving dish. Pour about 3 tablespoons of the Creamy Chocolate Topping on top of this layer and use a knife to spread it out over the top of the cake.
Now place dollops of the Butterfinger Cookie Dough across the top of that cake and gently spread across the top of it so it's even across the entire cake. You can use a wide-knife or spatula and run it along the side of the cake so you can press the cookie dough against that knife or spatula to get the layer even out to the edge of the cake.
Place the second layer of chocolate cake on top. Repeat the process of spreading 3 tablespoons of the Creamy Chocolate Topping across the top of the second layer of cake followed by the remaining half of the cookie dough layer. Use a knife or spatula to help you spread the cookie dough layer evenly across the cake, out through the edges.
Place another 3 tablespoons of the Creamy Chocolate Topping on top of the top layer of cookie dough and spread it across the cookie dough layer. Now place the remaining layer of cake on top. You're now ready for the icing!
Pour the rest of the Creamy Chocolate Topping on the top of the cake. I did this in sections, beginning with about ½ cup and encouraging it to spread by using a knife. Then I added a little more, until it was all used up. I liked having the layers of the cake show through the cake so I used the knife to spread the chocolate topping across the top of the cake and then coaxed certain sections of the chocolate to go over the edge. That gives the cake a dramatic look because some of the chocolate has gone over the deep end, but the layers of the cake are still front and center!
Place this in the fridge while you prepare your Cream Cheese Peanut Butter Frosting.
Once the frosting is done, pipe it along the outer edge of the cake. I didn't have my cake decorating kit with me (it's a long story…I'll tell you about it later) so I got creative and used my cookie dough scoop to place large dollops of the peanut butter frosting around the outer edge.
Sprinkle the top with the Chick-O Stick pieces. You'll be glad you did!
Check out the G+ conversation!